Hello Everybody....
Sweet treats is the best way to celebrate with friends and family and perfect to delight your guests.
Rasmalai is an Indian dessert that has sweet cottage cheese balls (rasgullas) dipped in cold thickened milk.
It's my most favourite sweet dish. I usually make them by first making the rasgullas at home but that is time consuming so I decided to make them with a recipe that is semi home cooked. I bought rasgullas (sweet cheese balls) and the rest of the recipe is home made. Any one can try making these and they taste delicious.
Ingredients.
1 can store bought rasgullas (cottage cheese dumplings)
Approximately 12 to 14 rasgullas in one can (available at Indian store)
1 litre milk
1 cup heavy cream
1/2 cup sugar
1/4 cup almonds and pistachio powdered
1 tspn cardamom powdered.
1/4 tspn saffron (optional)
Method
1. Open the can and drain out the sweet syrup from the rasgullas.
2. In a pan boil 1 cup heavy cream with 1 litre milk on low to medium heat for about 5 to 10 minutes, till it appears thickened. Add in sugar, cardamom and stir in the almonds and pistachios. Close burner,allow the milk to cool.
3.Next add in the drained and slightly squeezed rasgullas to the cooled milk and refrigerate for at least 2 to 3 hours.
Garnish with rose petals to give the dish a richer look and enjoy them cold.
Sweet treats is the best way to celebrate with friends and family and perfect to delight your guests.
Rasmalai is an Indian dessert that has sweet cottage cheese balls (rasgullas) dipped in cold thickened milk.
It's my most favourite sweet dish. I usually make them by first making the rasgullas at home but that is time consuming so I decided to make them with a recipe that is semi home cooked. I bought rasgullas (sweet cheese balls) and the rest of the recipe is home made. Any one can try making these and they taste delicious.
Ingredients.
1 can store bought rasgullas (cottage cheese dumplings)
Approximately 12 to 14 rasgullas in one can (available at Indian store)
1 litre milk
1 cup heavy cream
1/2 cup sugar
1/4 cup almonds and pistachio powdered
1 tspn cardamom powdered.
1/4 tspn saffron (optional)
Method
1. Open the can and drain out the sweet syrup from the rasgullas.
2. In a pan boil 1 cup heavy cream with 1 litre milk on low to medium heat for about 5 to 10 minutes, till it appears thickened. Add in sugar, cardamom and stir in the almonds and pistachios. Close burner,allow the milk to cool.
3.Next add in the drained and slightly squeezed rasgullas to the cooled milk and refrigerate for at least 2 to 3 hours.
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| Sweet cheese dumplings in thickened milk |
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| Rasmali |
Garnish with rose petals to give the dish a richer look and enjoy them cold.
